Fuel your morning with oatmeal and milk

Love oatmeal? Try these variations made with milk and old-fashioned oatmeal. Together, milk and oats make a breakfast powerhouse delivering protein and other key nutrients Americans need, like fiber, potassium, calcium and vitamin D. Plus, when you make old-fashioned oatmeal with milk instead of water, you get 2.5 times the protein.

Try some of the recipes below to ensure a nutritious and delicious start to your day.

For more delicious oatmeal recipes with protein to power your morning, visit MilkLife.com.

Courtesy of Family Features

Strawberries ’n Cream Oatmeal

Recipe by Kath Eats Real Food

Makes: 1 serving

1/4cup Scottish oatmeal (or sub rolled oats)

1 cup 2 percent milk

1 cup fresh strawberries, sliced

1/4 cup lowfat cottage cheese

1 teaspoon vanilla extract

1 tablespoon dry roasted almonds, chopped

1 tablespoon shredded coconut

1 (8-ounce) glass of milk, to serve with oatmeal

Combine oats and 1 cup of milk in saucepan over medium heat. Stir consistently as oatmeal begins to bubble.

Mix together 3 cups of milk and water in medium saucepan. Heat over medium-high heat just until boiling.

Stir in steel-cut oats, reduce heat, and simmer for 30 minutes until most liquid is absorbed and oats are thick.

Remove from heat and add in walnuts, vanilla, cardamom and salt, stirring until incorporated throughout.

Line a 13- by 9-inch baking sheet (slightly larger will also work) with parchment and spread oats into even layer. Allow to cool to room temperature and place in fridge overnight or for at least 4 hours.

When ready to eat, cut oats into squares.

Heat frying pan to medium-high heat. Add a bit of butter into pan. Cook oatmeal squares for 5 minutes on each side or until golden brown.

In a second bowl blend together the honey, olive oil, almond butter, milk, and vanilla. Pour honey mixture over the oat mixture and stir until completely coated. Pour mixture into prepared pan and press firmly. Bake for 20-25 minutes or until beginning to brown and turn bubbly. Remove from oven, let stand for 10 minutes, then cut while still warm. Let cool completely before removing from the pan. Store in air tight container. Bars will last up to a week.

Combine oats, milk, and salt in a 21/2-quart slow cooker. Cover and cook at low heat for 6 to 8 hours.

Before serving, melt butter in a small skillet over medium heat. Add the brown sugar and pineapple and cook just until pineapple starts to release its juices, about 2 minutes. Off heat, fold in the banana. Spoon topping and sprinkle with pecans.